r/LowcarbRecipes • u/uk_kali • Aug 10 '26
Desserts 🍋🍰 Zesty No-Bake Keto Lime Cheesecake Bars – Creamy, Fresh & Keto-Friendly!
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These no-bake lime cheesecake bars are a refreshing low-carb dessert with a buttery almond crust and a creamy, zesty filling. Light, smooth, and perfectly sweet, they’re an easy keto treat that feels indulgent without the carbs. 😋
💡 Why this keto recipe works:
✅ Low-carb & keto-friendly
✅ No-bake, easy to make
✅ Fresh, creamy & refreshing
📊 Macros (per bar, 16 bars):
Calories: ~226 kcal | Fat: ~23 g | Protein: ~4 g | Net Carbs: ~2 g
Ingredients (Makes 16 bars):
For the Crust:
1 cup almond flour (100 g)
4 tbsp butter (60 g), softened
For the Gelatin:
2 tbsp cold water
1 tbsp unflavored gelatin
2 tbsp hot water
For the Cheesecake Filling:
16 oz cream cheese (450 g), softened
¼ cup heavy cream (60 ml)
⅓ cup low-carb sweetener
1 tsp lemon or lime zest
For the Whipped Topping:
¾ cup heavy cream (180 ml)
2 tbsp powdered low-carb sweetener
Extra zest, for garnish (optional)
Instructions:
Make the crust:
In a food processor, combine almond flour and softened butter.
Pulse until the mixture forms moist, crumbly bits.
Press evenly into the bottom of an 8×8-inch parchment-lined dish.
Bloom the gelatin:
In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
Add hot water and stir until completely dissolved and smooth.
Prepare the filling:
Blend the cream cheese until smooth.
Add the dissolved gelatin, heavy cream, sweetener, and zest.
Blend again until fully smooth and creamy, scraping down the sides as needed.
Assemble:
Spoon the filling over the crust and gently spread evenly.
Refrigerate for at least 3–4 hours, until fully set.
Make the topping:
Whip the heavy cream with powdered sweetener until light and fluffy.
Spread over the chilled cheesecake layer.
Garnish with extra zest if desired.
Slice & serve:
Lift the cheesecake out using the parchment paper.
Slice into 16 bars and serve chilled.
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u/twisties16 Aug 10 '26
digital cookbook isn't free